We are going to study a little, why children should eat eggs, and in what way today we are going to prepare them.

The School of Easy Food, today wants to share with you a succulent way of how to make small children eat eggs without bothering.

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One of the highly nutritious, practical and economic foods that should be in your family basket is the egg; and not only for its endless preparations that can be fun and versatile to enjoy, but also for all the nutritional value that can come to contribute to your body.
You can enjoy them in your breakfast with a couple of sausages, arepa, toasts, sandwiches, and many more! It can also be a delicious lunch, like combining it with pasta, salad or soups.
The egg is a basic ingredient in food, as we talked about above, in addition to this has a high content of nutrients such as proteins, vitamins, minerals and essential amino acids, which our body does not manufacture by itself.

Let's explain a little about the composition of the egg, and how it is made up:
The first is the shell; This is the external part, the protective layer of a content as important as it is delicious. It comes in different colors, but this has nothing to do with the quality of its content. It is formed by calcium carbonate and its texture is porous, allowing breathing and in turn, fulfills the function of being a permeable with the passage of pathogenic microorganisms such as Salmonella.
Then we continue with the yolk, which corresponds to a third of the total content of the egg. Its composition is mainly of fats, protein, vitamins and minerals. The intensity of its color depends on the food consumed by the hen.

We continue with the clear one; It has a viscous and transparent texture and its composition is basically 90% water and the remaining 10% are proteins such as ovalbumin and vitamins. This part of the egg is the only one that provides proteins without fat.

The nutritional contributions of the egg are:
• Proteins: as it is considered one of the foods with protein of higher biological value, making reference in 100 grams, a protein value of 12 to 14 grams.
• Fats: the fat contained in the egg is easily digested. The contribution of fat of an egg in 100 grams is approximately 10 to 12 grams and 550 mg Dd cholesterol.
• Minerals: it is an excellent source of iron, its highest concentration is in the yolk that also contains phosphorus, potassium and magnesium.
• Vitamins: the egg is considered a great source of vitamin A, B12, B1, B2, B3, D, E and folic acid. In addition to the hill, lutein and zeaxanthin.

And how can I recognize a fresh egg?

• The shell must be clean, without cracks or broken.
• The clear must have two differentiated zones, one more and another less, without becoming liquid.
• NO ODOR ODORS!
• An egg can be considered fresh, until 28 days after laying. (In good conditions of conservation, without sudden thermal changes and in the refrigerator after the purchase).

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How can we know all the vitamins and minerals that eggs provide? studying a little of them and that is why this information was extracted from the following page:
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Since we have studied everything about the potential to consume eggs, now I want to share with you one of the most fun and succulent ways to prepare delicious stuffed eggs, in cream.

EGGS IN MILK CREAM

This dish is a delight, your children will love it, because they really are very rich, I want to share with everyone the preparation, which is very simple to make and above all very fast.
I leave the ingredients with which we will accompany these delicious eggs and the procedure.

Ingredients:

Eggs
Cooked ham
Parmesan
Parsley
Peppers
Ketchup
Milk cream

The first thing to do is to cook the eggs in a pot with enough water, for about 10 minutes, then let them cool a little, remove the yolk from the eggs and place them in a bowl.

When separating the yolks from the egg whites, place them in a bowl and grind, add the paprika and the parsley, very well chopped.

We also add the chopped ham.

We integrate all the ingredients, and we have the stuffing of the eggs.

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Once we have the stuffed eggs, we place them in a container that can go to the oven, prepare the cream that we are going to add only with Parmesan cheese and the cream of milk and add it, until the middle of the container.

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Before putting them in the oven, place each egg, a spoonful of tomato sauce and enough Parmesan cheese, and take it to the oven to cook it.

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This is how our stuffed eggs look once they come out of the oven.

Another fun class from the easy cooking school, I hope you have been to your liking.

TODAY WE ARE TALKING ABOUT EGGS.

Until the next class, happy and blessed weekend for all.